After Champagne & Cookies, I’m usually cookie-ed out for a while, but I broke my hiatus for this delicious treat. I was happy to make this recipe because I had it bookmarked on both my work computer and personal laptop; so I got double the satisfaction because I got to delete it twice. This has been loitering in my “to-make” folders since February 11, 2011, so pretty recently as compared with some of the others.

I brought these to my book club meeting (Sarah’s Key! So good!) and got asked for the recipe. I haven’t told my book clubbies about Planet Byn; they don’t realize they’re guinea pigs 🙂

White Chocolate & Pretzel Peanut Butter Cookies

Source: Picky Palate

Ingredients

1 cup white chocolate chips

2 tbsp peanut butter

1/2 cup butter (1 stick), room temperature

1/2 cup sugar

1/2 cup brown sugar

1 cup peanut butter

1 egg

2 tsp vanilla

1 1/4 cups flour

1/2 tsp baking soda

1/4 tsp salt

1 cup pretzel pieces

1 cup white chocolate chips

+ flaky sea salt for sprinkling

Directions

1. Preheat oven to 350 and line your cookie sheets with parchment paper. Melt 1 cup white chocolate chips and 2 tbsp peanut butter together in the microwave and set aside.
2. Cream the butter and sugars together until smooth and fluffy. Add the melted white chocolate/peanut butter mixture, and the additional 1 cup peanut butter. Mix again until well combined. Beat in the egg and vanilla.
3. Mix in the flour, baking soda and salt until just combined, then stir in the pretzel pieces and white chocolate chips.
4. Using a cookie scoop (or tablespoon), scoop out dough onto lined cookie sheets. Flatten slightly with the palm of your hand, and sprinkle with a bit of flaky sea salt if you want.
5. Bake for 12-15 minutes.